Post image for Four Summer Salads from Ethos Culinary

At my last Summer Market House, everyone requested a copy of the four recipes for my salads. I’m more than happy to share them with you, and I encourage you to use them and enjoy them as much as I have. They were all summer salads and all very different in color, texture and flavor. I try to keep in mind what is also currently growing in my garden. The watermelon salad recipe came from America’s Test Kitchen. It was fresh and quite surprising with a Mexican touch. My Kale Caesar salad came from my garden, as I love kale in many of my dishes. This salad came from Martha Stewart’s 100th cookbook. Another spin on the traditional Caesar salad. The cabbage salad came from my dear friend Madeline, who claims this is simply made without a recipe. I loved the addition to balsamic vinegar with her two colored cabbages. The Three Bean Salad is a favorite in our family with a Greek twist for a dressing. I made this salad with my favorite beans at Rancho Gordo. Thank you to close friend PJ Puterbaugh for taking picture of the salads and event.

Tips for Making Summer Salads

Make ahead salads are the best. Try and cut up all vegetables and prep main ingredients and place in the refrigerator. Don’t dress the salad until it’s time to serve.
Make dressings that are citrus, olive oil and vinegar based.
Keep everything refrigerated and serve your salads cool.

Madeline’s Cabbage Slaw Salad
One of each red and green cabbage
Extra Virgin Olive Oil
Balsamic Vinegar
1 or 2 red or yellow or red bell peppers
Salt and Pepper

Begin by shredding the cabbage or cutting it very thinly and placing it in a large bowl. Chop or slice the bell peppers and add to the salad. Add the olive oil and balsamic vinegar, then lastly add the salt and pepper.
That’s it! No recipe required, because you will make this over and over, because it’s great for outdoor parties.

This recipe is fantastic and such a new twist with watermelon and refreshing for any table. You can use different color melons as well for a touch of variety. This is easy to assemble and can be made ahead of time. Just add the cheese right before serving if you’re going outside with it.

Watermelon Salad with Cojita and Serrano Chiles

This is such a refreshing salad you can prep ahead of time for a dinner or BBQ!

Servings 4

Ingredients

1/3 cup lime juice (3 limes)
2 scallions white and green parts separated and sliced thin
2 serrano chiles, halved, seeded, and sliced thin or jalepeno
1-2 tablespoons sugar- optional
¾ teaspoon table salt or more for kosher salt
6 cups (1½-inch) seedless watermelon pieces
3 ounces cojita cheese, crumbled (¾ cup), divided
5 tablespoons chopped fresh cilantro, divided
5 tablespoons chopped roasted, salted pepitas, divided

Instructions

Combine the lime juice, scallion whites, and serranos in a large bowl and let sit for 5 minutes. Stir in the sugar, if using, and salt.
Add watermelon, ½ cup cojita cheese, ¼ cup cilantro, ¼ cup pepitas, and the scallion greens. Stir to combine.
Transfer to a shallow serving dish. Sprinkle the remaining ¼ cup cojita cheese, remaining 1 tablespoon cilantro, and remaining 1 tablespoon pepitas and serve.

Recipe Notes

You can make the salad ahead of time, by cutting the watermelon the night before and refrigerate overnight. Make your dressing also ahead of time.

My garden is overflowing with my dinosaur kale. I selected this kale because it holds up in salads and pizzas.

Chopped kale in ribbons, and make sure if made-ahead it is completely dry before refrigerating.

I evenly cut the pieces of bread using my scissors for even cubes!

Kale Caesar Salad

If you are a kale lover or would like to try this new version, I highly reccommened it! Everyone at the Market House loved this new version.

Course Salad

Cuisine American

Keyword ceasar, kale, salad

Servings 6

Ingredients

2 garlic cloves
4 anchovy fillets, salt-cured, rinsed, or 2 teaspoons anchovy paste
¼ heaping teaspoon kosher salt
pinch of freshly ground pepper
juice of 1/2 lemon about 2 tablespoons
½ teaspoon Dijon mustard
1 large egg yolk
1/2 cup extra virgin olive oil
2 ounces Parmigiano-Reggiano, finely grated (1 cup)
3 Heads Tuscan Kale, washed, dried, stems removed, cut into ¼ strips
Brioche Croutons - see below

Instructions

Place the garlic, anchovy fillets, salt and pepper in a large wooden salad bowl. Using a meddler or 2 forks mash them to form a paste. Using one fork, whisk in the lemon juice, mustard, and egg yolk. While whisking drizzle in the olive oil and continue to whisk until emulsified. Whisk in ½ cup of the grated cheese.
Add the kale, some croutons, and the remaining 1/2 cup cheese to the bowl. Toss well and serve.

Recipe Notes

Homemade Croutons: Makes 4 cups

Preheat oven to 350 degrees. Line a rimmed baking sheet lined with parchment. Remove the crusts of 1/2 (1 pound) loaf of Brioche bread and cut into 1/4 inch cubes.
Toss the bread with 3 tablespoons extra-virgin olive oil, 1 melted tablespoon butter, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground pepper.

Bake in a single layer until the croutons are toasted and crisp, 12-15 minutes, tossing halfway through.

I used my dressing without an egg, and if you would like that recipe, it’s on my Greek Grilled Chicken Caesar post.

My Three Bean Salad

My three bean salad can be made ahead and put together the day of your event. I have no recipe, so please feel free to add more shredded vegetables, grated cheese, and a variety of vinegars.
I used three different uncooked beans, Garbanzo, Lima and Pink Beans. I soaked them all and cooked them together until soft and tender. You can use any beans you’d like. I added diced red onion, 2 -3 garlic cloves, minced, extra virgin olive oil, and red wine vinegar and chopped fresh fennel. You can use canned beans if you’d like.

These were our four salads we presented to you for our Summer Market , so please enjoy! We will see you in October/November for our next Market House,